Champagne holds its breath until the Saints de Glace (Ice Saints) are safely past (11, 12, 13 May), dreading a spring freeze that might destroy the future harvest’s fruitful buds.
Desuckering removes the non-fruitful buds (suckers or gourmands). Any unwanted growth is removed to optimise sugar concentration and encourage good sap flow.
The Champagne month by monthIt is a myth that putting a teaspoon in an open bottle of Champagne will keep it sparkling. What does work is a sparkling wine stopper – a specialized reusable stopper thatwill keep the Champagne bubbly for several hours.
In 1973, vineyard worker Christian Senez secured the backing of his wife Josette to create a Champagne House that would reflect his fascination with all things wine. His daughter and son-in-law now continue the story, driven by the same passion and sense of adventure.
The Champagne Houses